Rain or sunshine, hot or cold out, banana bread is a 4 seasons kind of food. I mean let’s be real – bananas are the numero uno purchased item at that big gorilla store I like to call Wally World. … Continue reading
It’s starting to turn into fall here in Istanbul. Leaves are falling, the rains are coming and the temperatures are hovering in the 60s. My hair tells me that the humidity is still present though…something I am not sure ever … Continue reading
One of the best ways to incorporate strawberries into your breakfast.
These oats will be sure to put a little hip into your step – I may or may not have wanted to and or did skip to work for a little stretch (way hard with a backpack too…)
1/3 cup old fashion oats
1/2 cup almond milk
1 tbsp. ground flax seed
1 tbsp. chia seeds
1/2 cup strawberries, sliced
Mix the oats, milk, cinnamon, flax and chia seeds together with a whisk, stir in the strawberries and put in the fridge to chill overnight.
In the morning top with coconut and or honey
More overnight oats. They were just so good for breakfast yesterday that I knew they would be a great way to fuel up before piyo and my run this morning. This combination was delicious – but then again what with berries isn’t delicious? Rhetorical question I assume everyone says yes…
Continuation of last night with needing to use up my berries I figured I could use the the first recipe for overnight oats that I tried as a base for this one (I decreased the amount of milk though because I wanted to see if the texture would get thicker this way and it did – a texture I like even more) (:
You can make yours one berry, two berry, red berry, blueberry….Dr. Seuss – anybody?
But really, mix-in whatever berries you have on hand and it will be delicious!
1/3 Cup Oats (old-fashion)
3/4 Cup Soy Milk
1 Banana (sliced)
2 Tbsp. Chia Seeds
1/4 Tsp. vanilla
1/2 cup berries (I used 1/3 cup mixture of blueberries and blackberries and then added three sliced strawberries)
morning mix-ins: honey, maple syrup, cinnamon, agave nectar, pecans, walnuts, other nuts –> top to your liking! (I used maple syrup and cinnamon)
Mix dry ingredients with whisk. Add in milk and vanilla, mix well – stir in fruit.
Put in fridge overnight (covered or uncovered)
Cheers to a Happy Healthy Saturday
Yahoo! I have officially made my first overnight oats! And posted two vegan recipes in a row! AND two oatmeal recipes! Dang – I’m on a roll (:
Maybe not the most appetizing looking but they really are delish – I promise.
Thanks to Oh She Glows for providing so many overnight oats recipes to finally convince me that I had to try some. There is quite a long list of flavor combinations for overnight oats and as I really liked them and they are healthy too, I will probably be sharing with you more of the recipes I try! Let me know if you know of other good sources for overnight oats (:
After my morning run these hit the spot (remember this is coming from a gal who is not a big oatmeal fan). Not to mention the morning preparation is nada…well open drawer grab spoon, open fridge grab oats, jam spoon in oats, jam spoon in mouth and repeat the latter two steps until you have an empty bowl – then wash. You will be all powered up for the day!
Ingredients: (1 serving)
1 cup Almond milk (or your choice)
1/3 cup regular oats
1 tbsp carob powder (I buy it at bulk Barn)
2 tbsp chia seeds
Tiny pinch of kosher salt
1/4 tsp pure vanilla extract
1-2 tbsp pecans
1 ripe banana, chopped
Maple syrup to drizzle, to taste (optional)
Mix the dry ingredients (oats, carob powder, chia seeds, optional walnuts, salt) in a medium sized bowl with a whisk.
Now pour in the milk and pure vanilla extract, Whisk well until all clumps are gone. Finally, Stir in the chopped ripe banana.
Place in the fridge for 2 hours or overnight. You can cover it, or leave it under covered. When ready, give it a good stir and enjoy. Drizzle a bit of maple syrup on top if you wish! I also put a bit of cinnamon on top mmmhhhhmmm – back to eating it (:
Sometimes I can be indecisive and when that happens, I end up making things like kitchen sink granola. Pretty much anything I thought would taste good in granola and that I had ended up in this granola. Therefore, replicating this may be hard, but the great thing about granola is as long as your proportions are there, you can add whatever nuts, seeds and dried fruit that you want.
So here goes the recipe for my new favorite granola (:
5 cups old fashioned oats
1 tablespoon ground cinnamon
dash of salt
2/3 cup natural unsweetened apple sauce (or baby food)
1/4 heaping cup honey
1/4 heaping cup natural maple syrup
1/4 cup light or dark brown sugar
1 1/2 Tbsp. oil
1 1/2 tsp. vanilla extract
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup hemp seeds
1/4 cup sunflower seeds
1/4 cup flax seed
1/2 cup almond, chopped
1/2 cup dates, chopped
1/4 cup raisins
1/4 cup currants
Preheat oven to 300, line two baking sheets (preferably with a lip) with foil or baking parchment
Mix the dry mixture, mix the wet mixture, mix the two together and spread onto the prepared baking sheets
Bake for 20 minutes, pull use a spatula to flip the granola.
Add the nut mixture and bake for another 20 minutes
Pull mix around and bake for another 20 minutes, or until it is a darker golden brown (the maple syrup makes it darker than normal granola) and has a nice crunch to it!
Remove for the last time, mix in the dried fruit mixture and let cool.
Then prepare yourself a nice bowl of berries, soy and granola! yum.
Store in airtight container.
My friend Jess raved about these cookies that her mums made for Christmas saying that you could eat them and not feel guilty or be hit with a sugar high since they weren’t too sugary but rather banana bread in … Continue reading
These cookies were a day of last minute type of result. In January I am going to California with 13 other Illinois students to volunteer at AIDS Project Los Angeles (APLA) so right now my group and I get together once a week to discuss our issue of AIDS, fundraise and get to know each other. Last night we had a meeting and I decided that I wanted to make cookies to share. Sometimes I like to play it safe when baking for a new crowd with either using a classic cookie or using a never fail recipe. The problem was both of the two cookies I thought of (Chocolate Crinkles) and the classic Peanut Butter cookie required refrigeration which I didn’t think I had enough time for. So when my housemate mentioned Cinnamon Apple Oatmeal Cookies it was an automatic sell – my house has plenty of apples, cinnamon and oats – solid. However, once I got home I only had time to prep the dough and not actually bake the cookies because I was meeting some girls on my program for $1 sushi – so delicious by the way! So I ended uprefrigerating my dough for about two hours (pretty much would have been fine with one of my other recipes) out of necessity of my busy schedule. Not sure if this played with the chemistry of the cookie dough, but either way they were delicious. Soft and chewy and little fresh bits of apple in them just made them that much better. Next time I will make a few alternatives to “health them up a bit” and may even try a vegan version of them. Pretty much what I am saying is that these cookies were killer and I definitely recommend them. A perfect fall treat – ohhh how delicious they would be with some apple cider – cold or warm – too many choices in life.
With my cookie scooper it yielded 28-30 cookies
1/2 cup (1 stick) unsalted butter , softened (will try 6 tbsp. butter and 2 tbsp. apple sauce next time)
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour (I used 1/2 cup all purpose and 1/2 cup whole wheat)
1 1/4 cup oats, old fashioned or quick cooking
1/2 teaspoon baking powder
1/2 teaspoon baking soda
scant 1/2 teaspoon salt
1 teaspoon ground cinnamon (organic cinnamon – best of the best – yum yum yum)
generous pinch nutmeg (use fresh grated if you have it)
1 medium apple, peeled, diced small (used a honeycrisp apple – fantastic)
1 teaspoon fresh lemon juice
Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Peel and dice the apple and toss with lemon juice. Set aside.
Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment. Beat until creamy, about 3 to 4 minutes. Add egg one, beating for 1 minute.. Add the vanilla extract and beat until blended.
Whisk together the oats, flour, baking powder, baking soda, spices and salt. Add to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the walnuts andapple chunks last.
Bake at 350 degrees F for 10 to 13 minutes or until they’ve reached your desired doneness. I like mine a little underdone and cook them for 10 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Or you could just eat them warm. That’s probably the best idea.